Start by cooking the penne pasta according to the package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until transparent and fragrant—about 2 minutes.

Toss in the sliced smoked sausage and cook until heated through and lightly browned, around 5–7 minutes.

Pour in the heavy cream and chicken broth, stirring gently to combine. Bring to a simmer, allowing the flavors to meld for about 3-5 minutes.

Sprinkle in the Italian seasoning, paprika, salt, and pepper. Add the cooked penne and toss until well-coated.

Fold in the shredded mozzarella until melted and creamy. Adjust seasoning as needed, then garnish with fresh parsley before serving.